Based on PubMed | Do eggs increase the risk of heart disease?

Most people can eat eggs in moderation without raising their risk of heart disease, and in some cases egg intake up to about one per day is not linked to higher heart attack or stroke risk. ^[1] For individuals with diabetes, higher egg consumption has been associated in some studies with increased coronary heart disease risk, so caution and personalization make sense. ^[1]

What the research shows

• Large prospective studies and meta-analyses: Up to one egg per day was not associated with increased coronary heart disease or stroke in the general population. ^[1] In the same analysis, people with diabetes who ate more eggs showed a higher risk of coronary heart disease, suggesting a subgroup difference. ^[1]

• Clinical feeding studies: Adding dietary cholesterol from eggs produces only modest changes in blood lipids, and those changes occur in both LDL (“bad”) and HDL (“good”) cholesterol, often resulting in small net effects. ^[2] When people already follow a diet lower in saturated fat and higher in fiber and unsaturated fats, further cutting dietary cholesterol from eggs tends to have little additional impact on serum cholesterol. ^[3]

• Practical guidance from clinical organizations: Most healthy adults can include up to seven eggs per week without increasing heart disease risk, and what’s often eaten with eggs (like processed meats) or how eggs are cooked (e.g., fried in butter) may matter more for risk than the eggs themselves. ^[4] An egg a day is typically considered compatible with a heart‑healthy diet for many people. ^[5]

Why eggs are not the whole story

• Dietary cholesterol vs. saturated fat: Saturated and trans fats have a larger effect on raising LDL cholesterol than dietary cholesterol does for most people, while eggs are relatively low in saturated fat compared with many processed meats. ^[4] This means your overall dietary pattern especially the fats you choose matters more than a single food. ^[4]

• Individual response varies: Some people are “hyper‑responders” who experience a larger rise in cholesterol with increased dietary cholesterol, but even then, HDL often rises alongside LDL, and the net effect on risk is not straightforward. ^[2] This variability is one reason personalized nutrition is recommended. ^[2]

Special considerations for diabetes

• Evidence suggests higher egg intake may be associated with increased coronary heart disease risk among people with diabetes, though not all studies agree. ^[1] Given this possibility, those with diabetes may want to limit whole eggs, prioritize egg whites, and focus on overall cardiometabolic diet quality (e.g., Mediterranean‑style patterns). ^[1]

Cooking methods and what you eat with eggs

• Healthier choices: Boiled, poached, or scrambled with minimal oil; pair with vegetables, whole grains, and unsaturated fats (like olive oil). ^[4]
• Less healthy pairings: Bacon, sausage, butter, and refined carbs add saturated fat and sodium, which can drive risk more than the egg itself. ^[4]

Practical takeaways

• For most healthy adults: Up to one egg per day (or about seven per week) can fit into a heart‑healthy diet when overall saturated fat is kept low and the diet emphasizes vegetables, fruits, whole grains, legumes, nuts, and healthy oils. ^{[4] [5]}
• If you have diabetes, high LDL cholesterol, familial hypercholesterolemia, or established heart disease: Consider limiting whole eggs and emphasize egg whites, while focusing on overall dietary pattern and clinician guidance. ^[1]
• Focus on the whole diet: Replace processed and red meats with fish, legumes, and nuts; choose unsaturated over saturated fats; and keep added sugars and refined grains low. ^[4]

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Quick comparison: eggs and heart disease risk

Topic	General healthy adults	Adults with diabetes
Heart disease/stroke risk with ≈1 egg/day	Not increased in large cohort analyses	Some studies show higher coronary risk with higher egg intake
Effect on blood lipids in trials	Small, mixed changes (LDL and HDL may both rise modestly)	Greater caution advised due to observational risk signal
Practical guidance	Up to seven eggs/week can be reasonable within a heart‑healthy diet	Consider limiting whole eggs; favor egg whites and overall cardiometabolic diet quality

^{[1] [2] [4]}

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Bottom line

Eggs, when eaten in moderation and prepared healthfully, do not appear to raise heart disease risk for most people, especially within an overall heart‑healthy diet. ^[1] People with diabetes may face higher coronary risk with higher egg consumption and may benefit from limiting whole eggs and focusing on overall dietary quality. ^[1] Across the board, saturated fat, processed meats, and cooking methods likely influence heart risk more than eggs themselves. ^[4]